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- 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - Zest of 1 orange - 2 cups all-purpose flour - 1/4 teaspoon salt - 1/2 cup dried cranberries, chopped - 1/4 cup orange juice - Extra powdered sugar for dusting (optional) These ingredients make the cookies rich and flavorful. The butter gives a nice, creamy taste. Using powdered sugar adds sweetness without graininess. The orange zest and juice bring a fresh twist. Dried cranberries add chewiness and a pop of tartness. - Chopped nuts (like walnuts or pecans) - White chocolate chips - A pinch of cinnamon Adding nuts gives crunch and depth. White chocolate chips add creaminess. A sprinkle of cinnamon can enhance the warm flavors. Feel free to mix and match to find what you love! - Use dairy-free butter for a dairy-free option. - Substitute all-purpose flour with almond flour for a gluten-free choice. - Replace powdered sugar with a sugar alternative for lower sugar content. These substitutions can help if you have allergies. They keep the cookies delicious while catering to your needs. Just remember that texture may change slightly with different ingredients. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream 1 cup of softened unsalted butter with 1/2 cup of powdered sugar. Mix until light and fluffy, which takes about 3 to 4 minutes. Next, add in 1 teaspoon of vanilla extract and the zest of 1 orange. Stir until well mixed. Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt. Mix until the dough starts to come together. Finally, fold in 1/2 cup of chopped dried cranberries and 1/4 cup of orange juice. Make sure these are evenly spread throughout. Lightly flour your work surface. Turn the dough out onto this surface and shape it into a log about 2 inches thick. Wrap the log in plastic wrap and place it in the fridge. Chill the dough for about 30 minutes until it is firm. Once chilled, take the log out and slice it into 1/4-inch thick rounds. Place these slices on the prepared baking sheet, leaving some space between each cookie. Put the baking sheet in the preheated oven. Bake for 12 to 15 minutes. Keep an eye on them; the edges should start to turn golden. After baking, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. If desired, dust the cookies with more powdered sugar before serving. Enjoy your delicious cranberry orange shortbread cookies! To get the best texture, use unsalted butter that is soft but not melted. This helps the cookies rise just right. Cream the butter and powdered sugar well. It should look light and fluffy. Don't rush this step; it takes about 3 to 4 minutes. When you add flour, mix it slowly. Overmixing can make your cookies tough. Aim for a smooth dough that holds together well. To keep your cookies fresh, store them in an airtight container. This helps maintain their crisp edges. If you want them to last longer, you can freeze them. Wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. They can stay fresh for up to three months. When you are ready to eat them, just thaw at room temperature. You can make these cookies even better by adding more flavors. Try adding chopped nuts like walnuts or pecans for crunch. A bit of ground cinnamon can add warmth. If you love chocolate, mix in some mini chocolate chips. You can also swap the dried cranberries for other dried fruits, like cherries or apricots, to change the taste. Pro Tips Chill the Dough: For easier slicing and to achieve a firmer texture, make sure the dough is well-chilled before cutting into rounds. Uniform Thickness: Slicing the cookies to an even thickness ensures they bake evenly, preventing some from burning while others remain doughy. Experiment with Spices: Add a pinch of cinnamon or nutmeg to the dough for an extra layer of flavor that complements the orange and cranberry. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. {{image_2}} You can play with flavors in these cookies. Try adding mini chocolate chips for a sweet twist. If you love nuts, almond extract pairs well with orange zest. You might even try adding lemon zest for a fresh taste. Each variation brings a new vibe to the same dough. Just keep the base recipe the same, but add your favorite flavors. You can make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. I like to use a 1-to-1 gluten-free flour mix. Make sure it contains xanthan gum for better texture. The taste stays great, and you won’t miss the gluten at all. Enjoy these cookies without worry! To make these cookies vegan, replace the butter with coconut oil or vegan butter. Use a flax egg instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This will help bind the dough. The result is a tasty cookie that fits vegan diets. You can still enjoy the same delicious flavor! Store your cranberry orange shortbread cookies in an airtight container. This keeps them fresh. Place parchment paper between layers to avoid sticking. Keep them at room temperature for up to one week. If you want them to last longer, consider refrigerating them. To freeze cookies, first let them cool completely. Next, wrap each cookie in plastic wrap. You can also place them in a freezer-safe bag. They will stay fresh for up to three months. Just remember to label the bag with the date. To refresh your cookies, you can reheat them in the oven. Set your oven to 300°F (150°C). Place the cookies on a baking sheet for about five minutes. This softens them and brings back their fresh taste. Enjoy them warm with a cup of tea or coffee! Cranberry orange shortbread cookies last about one week. Keep them in an airtight container. This keeps them fresh and tasty. If you want them to last longer, you can freeze them. They will stay good in the freezer for up to three months. You can use fresh cranberries, but the cookies will change. Fresh cranberries are tart. This can make the cookies less sweet. If you use fresh, chop them small and add more sugar. This helps balance the tart flavor. If your dough feels too crumbly, add a little more liquid. Use orange juice or a bit of water. Mix it in slowly until the dough comes together. Be careful not to add too much. You want a smooth dough, not sticky. Yes, you can make the dough ahead of time. Wrap it well in plastic wrap and refrigerate. You can keep it in the fridge for up to two days. This makes it easy to bake fresh cookies anytime. Yes, you can change the shape of these cookies. Instead of a log, you can roll the dough out flat. Use cookie cutters to make fun shapes. Just be sure the dough is thick enough to hold its shape when baked. Cranberry orange shortbread cookies are tasty and easy to make. From key ingredients to baking tips, you now know how to create these treats. Remember, variations can fit every taste and diet. Store them well to keep them fresh for longer. This recipe offers fun ways to enjoy baking, so don’t hesitate to try new flavors! With these steps, you'll impress everyone with your skills and delicious cookies. Happy baking!

Cranberry Orange Bliss Shortbread Cookies

Delicious shortbread cookies infused with cranberry and orange flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 zest orange
  • 2 cups all-purpose flour
  • 1 4 teaspoon salt
  • 1 2 cup dried cranberries, chopped
  • 1 4 cup orange juice
  • optional Extra powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
  • Add the vanilla extract and orange zest to the mixture and mix until well combined.
  • Gradually add the all-purpose flour and salt to the bowl, mixing until the dough starts to come together.
  • Fold in the chopped dried cranberries and orange juice until evenly distributed throughout the dough.
  • Lightly flour your work surface and turn the dough out. Roll it into a log shape, approximately 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for about 30 minutes until firm.
  • Once chilled, remove the dough from the fridge and slice the log into 1/4-inch thick rounds. Place the slices onto the prepared baking sheet, leaving space in between each cookie.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
  • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies with additional powdered sugar if desired before serving.

Notes

Dust with extra powdered sugar before serving for added sweetness.
Keyword cookies, cranberry, orange, shortbread